White Chocolate Raspberry Cheesecake

Ingredients

For the crust:

105g chocolate cookies

25g sweet cream butter

1/4 cup sugar

For the syrup:

1 tbsp sugar

1/2 tsp cornstarch

1/3 cup water

1.5 cups raspberries

For the filling:

350g cream cheese

1/3 cup sugar

1 egg

1 egg white

1 tsp vanilla

1/2 tbsp lemon juice

150g white chocolate

1/4 cup 35% cream

Preheat oven to 160°C. Prepare a 10cm diameter pan (this is optional; use a pan that's convenient for you).

 Combine the crust ingredients and press into the pan, creating a rim (it's easier to spread evenly using the bottom of a glass).

In a small saucepan, combine 1 tablespoon of sugar, cornstarch, and water. Stir well. Then add the raspberries and place over medium heat. Cook, stirring constantly, until the raspberries are softened and the sauce thickens, about 5 minutes. Remove from heat and strain through a fine-mesh sieve, being careful not to disturb the raspberry seeds. Set aside.

In a separate bowl, beat the cream cheese and sugar with a mixer until fluffy (about 1 minute). Mix the egg and egg white, add the lemon juice and vanilla, and mix everything together with the cream cheese.

Melt the white chocolate with the cream in a double boiler (or microwave for 30 seconds at 50% power, stirring constantly).

 Add the melted chocolate to the cream cheese mixture and mix until smooth. Pour 2/3 cup of the filling into the cake pan, spreading it evenly. Then drizzle with 2 tablespoons of raspberry sauce. Then spoon in the remaining filling, being careful not to let the sauce bleed through.

Smooth the surface with a knife. Now fill a clean syringe with raspberry syrup and, starting in the center, squeeze out small, even circles, gradually increasing in size. The raspberry drops should not be in a circle, but rather create a "whirlwind."

Once you've finished the circles, take a toothpick, insert it into the center of the raspberry circle, and, without lifting the toothpick until you've finished the last circle, shape the circles into hearts.

Bake the cheesecake for 40 minutes, then turn off the oven and let it sit for 10 minutes. Then cover the dessert with a lid (to prevent it from absorbing other odors) and refrigerate for 6 hours or overnight. Serve with the remaining syrup.

Enjoy!